I've had this idea for about a month after having some pub meat pies from a local market. I am using my Tourtiere recipe but I used half ground pork and half finely chopped chicken. I went a bit lighter on the seasonings too. I fired the mud oven and started prep work inside. It was a southwest wind causing grief on the draft today, so I put some bricks on the left side of the door as a windbreak. White cedar to start and sugar maple to get it rolling. Two splits over the course of an hour got it plenty hot. The prep for the pockets was to take a pie crust and cut circles out with the ring from a hamburger press. I was able to get 9 circles out of the crust. The leftover pieces were re-rolled out to get the 9. I scooped a heavy tablespoon of meat mixture into the circle and folded it all up and pinched the top. I raked the coals out to soak the bricks. In loaded 18 pockets into the cast pan and put and egg wash on top. 45 minutes in the oven. Just checking in on them. They smelled so good bringing them into the house. I made glazed carrots, mashed potatoes and gravy to go with this. The chicken mixed in with the pork was excellent. I did add a little broth into the meat mixture as the chopped chicken did dry the mix out.
I am really glad I didn't check this thread last night before going to bed. MMMMMMM! so glad I just had breakfast but now I want my lunch. Did you cook the glazed carrots in the oven as well? Just a suggestion - olive oil coated, garlic salted roast potatoes in the Wood Fired Oven would have been great as well although mashed potatoes are awesome with gravy.
I steamed the carrots in a little water inside. I did think of roasting them whole with salt and pepper outside. Roasted potatoes sounds good too. Mashed won out with gravy.
nice, I wish I could remember to take pics. Smoking baby backs today, hopefully remember when I take them off
They turned out really nice! I wish I was your neighbor. I'd be out of wood trading it all for a taste.
